Don't look for the meringue on top of this deep-dish chocolate pie- it's on the bottom! "I used meringue to make the crust," jots Florence Oblander from Hillsboro, Kansas. "This has been a favorite dessert for many years."
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- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1/8 teaspoon salt
- 3/4 cup sugar
- 1 tablespoon unflavored gelatin
- 1 cup cold water
- 1 cup sugar
- 3 tablespoons baking cocoa
- 1 teaspoon instant coffee granules
- 1/8 teaspoon salt
- 1 cup 2% milk
- 1 cup heavy whipping cream, whipped
- Chocolate curls
- Place egg whites in a bowl; let stand at room temperature for 30 minutes.
- Add cream of tartar and salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.
- Spread onto the bottom and up the sides of a greased 9-in. deep-dish pie plate.
- Bake at 350° for 25-30 minutes or until meringue is lightly browned. Cool on a wire rack.
- In a small bowl, sprinkle gelatin over water and let stand for 1 minute. In a small saucepan, combine the sugar, cocoa, coffee granules, salt and milk until smooth. Bring to a boil, stirring constantly. Remove from the heat; stir in gelatin until dissolved.
- Cool to room temperature; fold in whipped cream. Pour into meringue shell. Refrigerate for 4 hours or until set. Garnish with chocolate curls. Refrigerate leftovers. Yield: 6-8 servings.
Originally published as Chocolate Mocha Meringue Pie in Country Woman March/April 2004, p40
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed Mar. 20, 2014
"I would love to know the nutritional information on this recipe."